Beef, coriander and lime chalupas

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By 

Ingredients

For the salsa verde

  • 5 large green tomatoes, quartered
  • 1 medium white onion, quartered
  • 4 green serrano chillies, destemmed and halved, seeds removed from 2 of the chillies.
  • 4 garlic cloves, peeled
  • 15 sprigs coriander
  • 2 tbsp vegetable oil
  • salt, to taste

For the salsa roja

  • 8 large plum tomatoes, quartered
  • 1 medium Spanish onion, sliced
  • 2 red chillies, destemmed and halved
  • 3 garlic cloves, peeled
  • 4 tbsp extra virgin olive oil
  • 2 dried guajillo chillies, roughly chopped
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • ½ tsp smoked chipotle powder
  • 2 sprigs coriander leaves, chopped
  • 1 tbsp granulated sugar
  • 1 lime, juice only
  • salt and freshly ground black pepper to taste

For the chalupas

  • 100ml/3½fl oz corn oil
  • 12 x 8cm/3¼in plain flour tortillas
  • 1 tsp olive oil
  • 300g/10½oz beef mince
  • 1 tsp chilli powder
  • 1 lime, zest and juice
  • 1 red onion, diced
  • 2 tbsp chopped fresh coriander
  • 150g/5½oz salsa verde, from above
  • 150g/5½oz salsa roja, from above
  • 12 trimmed Little Gem lettuce leaves
  • 150g/5½oz feta, crumbled
  • 2 tbsp coriander cress
  • salt and freshly ground black pepper